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pro vyhledávání: '"Gamze Nur MÜJDECİ"'
Autor:
Gamze Nur MÜJDECİ
Publikováno v:
Volume: 5, Issue: 2 166-186
International Journal of Life Sciences and Biotechnology
International Journal of Life Sciences and Biotechnology
Gıda atıklarının, tarladan sofraya tüm gıda zincirinde ortaya çıktığı ve dünya genelinde büyük sorun oluşturduğu bilinmektedir. Türkiye’de yaklaşık olarak 45 bin ton soğan kabuğu ve 550 bin ton ekmek atık olarak ortaya çıkma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71864f4128231f312e68c8f7671e2d6c
https://doi.org/10.38001/ijlsb.1033144
https://doi.org/10.38001/ijlsb.1033144
Autor:
GAMZE NUR Müjdeci
Publikováno v:
Environmental Progress & Sustainable Energy. 41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::305247078d7cc575c8fcbecbb204fcc8
https://doi.org/10.1002/ep.13919
https://doi.org/10.1002/ep.13919
Publikováno v:
Turkish Bulletin of Hygiene and Experimental Biology. 78:535-544
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86095ef708356829c957c1d9ffd45a25
https://doi.org/10.5505/turkhijyen.2021.44342
https://doi.org/10.5505/turkhijyen.2021.44342
Publikováno v:
Fruits and Vegetable Wastes ISBN: 9789811695261
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd9ce9d2f970fd286dd3d474cf1542d7
https://doi.org/10.1007/978-981-16-9527-8_13
https://doi.org/10.1007/978-981-16-9527-8_13
Publikováno v:
Foods, Vol 12, Iss 22, p 4075 (2023)
Shalgam is a traditional Turkish beverage derived from the natural fermentation of purple carrots (Daucus carota) that boasts valuable antioxidant and prebiotic properties. These features of shalgam increase efforts to enhance its shelf life and ensu
Externí odkaz:
https://doaj.org/article/f7275abe83f54e35ac611a6f3769fad1
Autor:
Gamze Nur Mujdeci
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 307-318 (2021)
Background and Objective: Food wastes cause economic losses and environmental problems. Hence, ability to transform food wastes into high-value added products is highly attractive. The aim of this study was to produce melanin pigments by fermentat
Externí odkaz:
https://doaj.org/article/ad5f447548164f16976c705a7fe68710